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Photo of Slow cooker chicken tacos with pineapple slaw by WW

Slow cooker chicken tacos with pineapple slaw

2 - 6
PersonalPoints™ per serving
Total Time
2 hr 50 min
20 min
2 hr 30 min


Fresh green chilli

2 whole, deseeded, thinly sliced

Red onion

1 small, thinly sliced

Fresh coriander

1 cup(s), chopped


3 clove(s), finely chopped

Chilli powder

2 tsp

No added sugar orange juice

2 tsp

Ground cumin

1½ tsp

Raw skinless chicken breast

625 g

Red cabbage

1½ cup(s), (125g), thinly sliced


1 cup(s), (230g), chopped

Green shallot(s)

2 individual, thinly sliced

Corn tortilla

184 g, (8 x 23g tortillas), warmed


1 medium, wedges, to serve


  1. Combine fresh chilli, onion, ½ cup coriander and the garlic in a 4.5 litre (18-cup) slow cooker.
  2. Combine chilli powder, orange juice and cumin in a small bowl. Season with salt. Rub spice mixture over chicken. Place chicken on top of chilli mixture in slow cooker and turn to coat. Cook, covered, on high for 2½ hours or until chicken is fork tender.
  3. Transfer chicken to a cutting board. Using two forks, shred chicken, then return to slow cooker (see tip).
  4. Meanwhile combine cabbage, pineapple, remaining coriander, shallots and a pinch of salt in a medium bowl.
  5. Lay tortillas on a clean work surface. Top with chicken mixture and slaw. Fold over and serve with lime wedges.


Pulled chicken mixture can be frozen for up to 1 month.